Ever since I made Dulce de Leche last year and blogged about it, I have been trying to come up with ideas and recipes for how to use it (aside from dipping the spoon in the jar and eating naughty amounts of it). Seeing that last year Adam and I became slightly obsessed with making Almond Butter, I came up with making a Dulce de Leche Almond Butter recipe!
My first attempt at making dulce de leche almond butter was a disaster because almonds are very picky; they doesn’t like to be doctored up too much with sugars and then be processed in the food processor. Additionally, dulce de leche has a mild enough flavor that it gets lost if you mix it with the almond butter. I was still pressed to find a way to make it work, and I did! You know those jars of Peanut Butter and Jelly? They’re those all in one jars with PB and jelly but they aren’t actually mixed together? Well, this is exactly how I created this recipe! What I love is that you will get more concentrated flavors of dulce de leche and almond butter in one bite! As you see below, I didn’t have piping bags so I used the good old Ziploc method to make this recipe (the Ziploc method is when you place the liquid or semi liquid in a Ziploc, try to remove as much air as possible, seal it, cut one of the bottom corners out and squeeze the stuff through that – a homemade piping bag 😀 ).
I hope you enjoy this dulce de leche almond butter as much as I have – especially with fresh toasted bread and a cup of your favorite hot beverage (coffee, tea, hot chocolate, etc).
First make the Dulce de Leche as Directed —> here
- 2 c. Raw Almonds
- 1.5 tbsp Canola Oil
- 1 tsp. Vanilla Extract
- ½ c. Dulce de Leche
- 2 small re-sealable storage bags
- 1 glass jar used for canning (about the size of a peanut butter jar)
- Make the dulce de leche at least one day before so it can be refrigerated (click on the link in the post for instructions on making it). Preparing the dulce de leche is why this recipe takes 3 hours and 10 minutes to make but it is a simple recipe to prepare.
- To make the almond butter: preheat a large skillet over medium to medium high heat. Add all the almonds to the skillet to roast. Continuously stir the almonds and shake the pan around to evenly roast the almonds (otherwise they will burn on one side). Do this for about 10 minutes until the almonds are fragrant and they're crunchy on the outside with a soft inside (careful they're hot!)
- Place the almonds in a large food processor and turn on for about 90 seconds. With a spatula, scrape down the almonds and continue to blend for another 20 seconds. Repeat this step until the almonds become clumpy (see first food processor photo below). Continue to blend for about 30 seconds at a time while stopping to push down the sides with a spatula. Continue to do this until the almonds have a peanut butter consistency (total blend time of the almonds alone from start to finish is about 5 minutes).
- Once the almonds have a peanut butter consistency, add the canola oil and vanilla extract and blend for 30 seconds.
- With a spatula scrape out the almond butter and place it in one of the plastic re-sealable storage bags. Remove as much air as possible and seal. Cut off one of the corners (about ¼-1/2 of an inch). Repeat this same step with the dulce de leche.
- In a glass jar you will squeeze the almond butter first making sure the bottom of the jar is coated. Squeeze some of the dulce de leche on top of that and alternate until you've used both bags up. There is proportionally less dulce de leche than almond butter so please keep this in mind when you are layering them.